While I grant that it’s totally odd to be eating heavy slow cooker dishes when the temperature outside is approaching 100 degrees F and every time we step outside I melt into a small puddle that incidentally seems to attract all the mosquitoes in the DMV area, the slow cooker seems to be one of the few ways I actually get dinner to the table these days. Just another reason for my love affair with the crock pot: dinner can basically be done by the time baby goes down for and then wakes up from his first nap. And I can spend the rest of the day feeling like at least I accomplished one thing.
Slow Cooked Coconut Curry Chicken
- 2 pounds bone-in chicken breasts, skin removed
- salt and pepper
- coconut oil
- 2 cans coconut milk
- a big heap fresh basil
- a big handful yellow curry powder
- a handful chili powder
- 1 large red onion, chopped
- 8 cloves garlic, minced
- a big squeeze chili paste or 1 jalapeno, seeded and diced
- 1 tablespoon cornstarch or flour
- 1 teaspoon fresh ginger, grated or minced
- to serve:
- cooked rice or barley
- more basil
- sour cream or Greek yogurt
- Heat a large skillet over medium high heat. Add a little bit of coconut oil.
- Season the chicken breasts with salt and pepper. Add them to the pan (don’t overcrowd the pan!) and get a nice brown sear on each side. Remove to a plate while you assemble the slow cooker ingredients.
- In the slow cooker, combine coconut milk, basil, about 2 teaspoons salt and a teaspoon pepper, curry powder, and chili powder. Stir to combine and then add the red onions, garlic, and chili paste/jalapeno. Place the seared chicken on top.
- Cook on low for 6-8 hours and then remove the chicken; let it cool for a few minutes so you can shred it.
- As chicken cools, add the ginger to the slow cooker. Combine a little bit of cornstarch or flour with about a tablespoon cold water and give it a quick stir – add this to the slow cooker to help thicken the sauce a bit.
- Shred the chicken, removing the bones, and then return it to the crock pot. Cook on low for another ten minutes or so.
- Serve on rice (we used barley – oh so good), topped with cilantro.
Of all the dishes in slow cooker land, this is the one I’ve heard the most rave reviews from my husband about. In fact, I was pretty sure I shouldn’t be posting this recipe, with the 100 degree heat and all, but then Husband asked: “but what if you forget how you made it?!” I won’t, because I basically just adapted to our taste from this fabulous lady, but your wish is my command, honey.